- 350 g (12 oz) firm tofu
- 2 tbs cornflour
- 1 tbs olive oil
- 1 x 400 g can light coconut milk
- 60 ml (2¼ fl oz) vegetable stock
- 125 g shittake mushrooms, sliced
- 10 baby sweetcorn, halved lengthways
- 1 green pepper, sliced thinly
- 100 g (3½ oz) sugar snap peas
- 2 pak choy, leaves separated
- 2 Kaffir lime leaves
- 1 tbs tamari soy sauce
- 1 tsp fish sauce or ‘vegan fish sauce’
- ½ -1 packet (3-6 g) of sun chlorella powder
- 2 tsp cornflour
- Black pepper to taste
- For the Curry Paste:
- Handful of coriander leaves
- 2 cloves garlic
- 1 small onion, chopped
- ½ tsp fresh root ginger
- 1 green chilli, deseeded
- 2 lemongrass stems, chopped
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tbs tamari soy sauce
- ½ lime, juice only
- 2 tsp xylitol or maple syrup
- 1 tbs fish sauce or vegan ‘fish sauce’
- To Garnish: fresh Thai basil or coriander leaves.
- To Serve: cooked Basmati rice.
This healthy Thai Green Tofu Curry recipe comes from leading nutritionist Christine Bryant.
Christine has also given us some great tips for making healthy changes to your diet, which you can read here.
- First, make the curry paste. Place all the ingredients in a blender or nutri bullet with a little of the canned coconut milk and blend to form a thick sauce.
- Place the tofu between kitchen paper and press to remove any excess moisture. Cut the tofu into 2 cm (¾ in) cubes. Place in the bowl and add the cornflour. Toss to coat in the cornflour.
- Heat the oil in a sauté pan until hot. Add the tofu in batches and cook until golden. Remove from the pan and place on a plate. Add the mushrooms to the pan and sauté for a minute until soft then remove and place on the plate with the tofu.
- In the same pan, add the curry paste and heat for a couple of minutes. Add the coconut milk, stock, vegetables and kaffir lime leaves and gently simmer for 5 minutes.
- In a small bowl, place the chlorella, soy sauce, fish sauce and cornflour. Add 1-2 tablespoons of water and mix to form a paste.
- Pour in the chlorella paste with the tofu and mushrooms and heat through. Season with black pepper.
- Serve with rice and garnish with basil leaves and/or coriander.
*Nutrition per serving 235kcal, Fat 14.3g, Carbohydrates 13.1g, Protein 12.2g
We hope you enjoy!
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